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Potato Pancakes Using Whole Meal Flour

I.am.Vegetarian's picture
Ingredients
  Eggs 2
  Milk 2 Fluid Ounce (50 Milliliter)
  Garlic 1 Clove (5 gm), crushed
  Chopped parsley 2 Tablespoon
  Potato 8 Ounce, scrubbed and chopped (225 Gram)
  Whole meal self raising flour 2 Ounce (50 Gram)
  Tabasco 8 Drop
  Black pepper To Taste
  Salt To Taste
  Butter/Oil 2 Cup (32 tbs) (For Frying)
Directions

MAKING
1. In a bowl, blend milk, eggs, parsley and garlic for half a minute.
2. Stir in ¾ of the potatoes and continue blending for another half minute.
3. Stir in Tabasco and flour and continue blending for another half a minute.
4. Add the remaining potatoes and blend the mixture such that the batter remains little coarse, and then add seasoning as per the taste preferences.
5. Take a large non-stick pan, and heat either oil or butter and leave tablespoon full of mixture into it. Fry the pancakes until they get nicely browned.

SERVING
6. Serve the pancakes after topping with sweet or savory condiments.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Dish: 
Pancake
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Cook Time: 
20 Minutes

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Your rating: None
4.1
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3779 Calories from Fat 3326

% Daily Value*

Total Fat 378 g581.8%

Saturated Fat 235.6 g1177.9%

Trans Fat 0 g

Cholesterol 1396.5 mg465.5%

Sodium 804.6 mg33.5%

Total Carbohydrates 89 g29.5%

Dietary Fiber 8.1 g32.2%

Sugars 7 g

Protein 30 g59.7%

Vitamin A 286.7% Vitamin C 144%

Calcium 31% Iron 33%

*Based on a 2000 Calorie diet

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Potato Pancakes Using Whole Meal Flour Recipe